Haleem Recipe

Haleem recipe is a popular dish all over Pakistan. It is basically a stew kind of dish. Its origin is from Arab. However, Arabians used to make harees as a haleem recipe like dish, haleem is a modified form of harees. Harees contain less meat and more lentils and wheat. Haleem recipe contains more spices, strong flavors, more meat and served with many side condiments.
Haleem is sold in so many parts of Pakistan and popularly eaten especially in Karachi and Lahore. On the day of Ashura people make haleem recipe at their home. In Pakistan, it’s commonly and mostly eaten on Eid ul Azha and in the month of Muharram. It is also very popular in Bangladesh and is eaten in the month of Ramzan there.
A traditional haleem recipe is made by firstly soaking wheat, barley and gram lentil overnight. Spicy meat gravy called Korma is prepared until the meat becomes tender. A high-calorie dish, haleem provides protein from the meat and fiber and carbohydrates from the various combinations of grains and pulses. It’s very much rich in fiber which is very useful for our intestines to work. Although it has a strong flavor but it is healthy vice versa.
Haleem recipe is served with naan, yogurt, fried onions, green chilies, and ginger and chaat masala. All these condiments make haleem tastier.

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Mutton: 1 kg, boiled
Daal Maash: 1/4 cup, boiled
Daal Moong: 1/4 cup, boiled
Daal Chana: 1/4 cup, boiled
Daal Masoor: 1/4 cup, boiled
Wheat: 1 cup
Oil: 1 cup
Onions: 250 grams
Ginger Garlic Paste: 1 tablespoon
Garam Masala Powder: 1 teaspoon
Haleem Masala: 1 packet (50 grams)
How to make Haleem Recipe


Mix the boiled meat with the ginger garlic paste, Haleem Masala and 2 glasses of water.

Braise on a gentle heat until very tender, then mash roughly.

Grind the boiled daals and wheat, mix into the meat and simmer for half an hour.

Add the garam masala powder.

In a separate pan, heat the oil and fry finely sliced onions until brown and crisp.

Pour the onions and oil over the haleem, bring it to one quick boil and serve piping hot.
Posted By: Sahira, Saanghar

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